Wine Varietal: Pinot Noir
Charred Salsa Verde:
3 medium tomatillos, husks removed and sliced in half
1 small yellow onion, peeled, sliced in 4 sections
1 green bell pepper, stem and seeds removed and sliced in quarters
2 Anaheim chile peppers
1 jalapeno pepper
1 tablespoon Colavita Olive oil
2 cloves garlic, peeled
1 Roma tomato
4 green onions, stem removed and chopped
1/4 cup cilantro leaves
1-1/2 teaspoon salt
1/2 teaspoon black pepper
juice of 1 lime
1/3 cup water
2 pounds ground skirt steak (see note)
2 teaspoons salt
1 teaspoon fresh ground black pepper
Avocado Cilantro Spread:
1/4 cup mayonnaise
1/4 cup cilantro
1 avocado, peeled and seeded
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
1/4 cup sour cream
vegetable oil for the grill rack
3 ounces sharp cheddar (sliced in 1/2-ounce slices)
6 ounces pepper jack cheese (sliced in 1 ounce slices)
8 sourdough rolls, split
2 tablespoon melted butter
6 large leaves of Boston lettuce
1 large heirloom tomato, sliced thin
Preheat gas or charcoal grill to medium high heat.
To make the Charred Salsa Verde, add the tomatillos, yellow onion, bell pepper, Anaheim peppers, and jalapeno pepper to a medium bowl and toss with 1 tablespoon Colavita Olive Oil. Place vegetables on the grill rack of the preheated grill and cook about 15 minutes or until starting to soften and slightly charred, turning occasionally. Cook the Anaheim peppers until charred on all sides.
Transfer cooked vegetables back to the medium bowl and cover with plastic wrap. Allow to steam 15 minutes, and then peel skin of the Anaheim peppers; remove the stem and seeds from the Anaheim and jalapeno peppers. Transfer all grilled vegetables and remaining “Charred Salsa Verde” ingredients to a blender or food processor and blend until smooth.
To make the patties, combine all “Patties” ingredients in a medium bowl and mix until combined, without overmixing. Divide meat mixture into six equal patties. Chill until ready to grill.
To make the Avocado Cilantro Spread, combine all “Avocado Cilantro Spread” ingredients in a food processor or blender and blend until smooth and combined. Chill until ready to serve.
Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover and cook each side 4 to 6 minutes, or until cooked to medium doneness. During the last few minutes of cooking, top each patty with a slice of cheddar and slice of pepper jack cheese; turn off the grill and leave lid on until cheese is melted.
Lightly brush the cut side of each roll with butter and place buttered-side down on the outer edges of the rack to warm and slightly toast (about 1-2 minutes).
To assemble burger, spread about 2 tablespoons Avocado Cilantro on the cut side of each roll bottom, top with a lettuce leaf, followed by a tomato slice and then a burger. Top each burger with 2 tablespoons of the Charred Salsa Verde (will have plenty left over to eat with some chips) and top with the roll tops.